Tag: court cuisine

Julie Starling, Bridgemill Thursday Women B1 Crust: 3          Tbsp. sugar 2          cups crushed pretzels ¾         cup butter, melted Filling: ½         cup powdered sugar 8          oz. cream cheese,...

Rachel Rose, Hampton Glen Sunday Women B2 8          oz. cream cheese, softened ¾         cup sugar 10       oz. frozen strawberries, thawed not...

Lori Schwaemmle, Riverstone Plantation Senior Women’s C4 1          regular pound cake 2          lbs. strawberries, washed and hulled 12       oz. package of semi-sweet chocolate chips 6          7-inch...

Mimi Loson, Saddle Ridge Regents Women’s B3 2          kiwis, peeled and diced 2          Golden Delicious apples, peeled, cored and diced 8          oz. raspberries or blueberries 1          lb. strawberries 3...

Deborah Rowley, Sandy Springs TC B5             12 oz. thinly sliced Black Forest ham 6 oz. thinly sliced white Cheddar cheese 5.2 oz. container...

Kim Titus, Highlands at Hamilton Mill Thursday Women’s B3             1 onion, chopped             1 (16 oz.) can chili beans             1 (15...

Heidi Martin, Fields Sunday Women’s B8 1 Tbsp. oil 1 medium onion, chopped...

Paula Kelly, The Fields Club Thursday Women AA3 1          cup finely chopped semisweet chocolate 1          cup finely chopped milk chocolate 1          cup butterscotch chips ½         cup unsalted...

Kinsley Sykes, Park Brooke I Men B6 1          package (18 oz.) refrigerated sugar cookie dough 1          package (8 oz.) cream cheese, softened 1/3       cup sugar 3         ...

Grace Fasano, Brookfield CC Senior Day Women A7 ½         cup old-fashioned oats 2 ¼     cup all-purpose flour 1          tsp. baking powder 1          tsp. baking soda ½         tsp. salt 1          cup...